Food
Crab *CAKE* Rangoon 🦀 (by Michael Voltaggio 👨🍳)
Crab *cake* rangoon is Michael Voltaggio’s twist inspired by his Maryland roots!
Get the recipe 👇
Crab Cake Rangoon
Recipe courtesy of Michael Voltaggio
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 24 rangoons
Ingredients
Rangoon:
4 ounces cream cheese, at room temperature
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
8 ounces blue crabmeat, picked over to remove any bits of shell
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper
24 wonton wrappers
2 large eggs, beaten
Oil for frying
Old Bay Seasoning, for sprinkling
Dill Pickle Tartar Sauce:
1 cup mayonnaise
1/4 cup chopped dill pickle
2 tablespoons dill pickle brine
2 tablespoons chopped fresh dill
1 tablespoon finely chopped chives
1 pinch fennel pollen
1 pinch Espelette pepper (piment d’Espelette)
Kosher salt
To Plate:
1 cup shaved fennel bulb, placed in iced water (reserve the fennel fronds)
1/4 cup fennel fronds
1/2 cup fresh dill sprigs
1/2 cup flat-leaf parsley leaves
1 lemon, sliced to remove 4 “cheeks”
Extra-virgin olive oil
Directions
Special equipment: a deep-fry thermometer
For the rangoon: Mix the cream cheese, mayonnaise, mustard and lemon juice together in a bowl. Fold in the crabmeat. Add the parsley and season to taste with salt and pepper.
Lay out the wonton wrappers. Brush the edges of the wrappers with the beaten egg. Dividing the crab mixture evenly, place a dollop of the mixture in the center of each wrapper; use all the filling. Bring the corners of each wrapper to the center and pinch the opposite corners together to seal the wontons and form each into a little package.
Fill a large Dutch oven halfway with oil and heat to 350 degrees F. Fry the wontons in batches until golden brown, about 5 minutes. Transfer the fried wontons to a paper towel-lined plate or a rack set over a pan. Sprinkle immediately with Old Bay.
For the dill pickle tartar sauce: Mix the mayonnaise, chopped pickle, pickle brine, dill, chives, fennel pollen, Espelette pepper and salt to taste together in a bowl.
To plate: Spoon the tartar sauce onto a plate or into a ramekin and set it in the center of a plate. Arrange the rangoon on or around the sauce. Mix the fennel, fennel fronds, dill and parsley with the juice from some of the lemon and a few drops of olive oil. Place the herb mix on and around the rangoon.
Copyright 2025 Television Food Network, G.P. All rights reserved.
source
Ayesha Nurdjaja returns to the pod to celebrate her New York Times bestselling cookbook, Mediterranean All the Way, and share her approach to creating bold flavors without complicated recipes. She dishes on her new Food Network YouTube series, Flavor Bomb, and all the hilarious behind-the-scenes chaos of Beat Bobby Flay: Holiday Throwdown. Plus, she shares her family’s favorite holiday food traditions and puts her title as the Queen of Rip and Dip to the test in a delicious new game!
Follow Food Network on Instagram: https://foodtv.com/2J50kNM
Follow Jaymee on Instagram: https://foodtv.com/3UuhDgN
Follow Ayesha on Instagram: https://foodtv.com/4Ap2cFM
Watch Beat Bobby Flay: Holiday Throwdown: https://foodtv.com/48M33EJ
Ayesha Nurdjaja on Flavor Bomb and Beat Bobby Flay: Holiday Throwdown
source
Chef Damaris Phillips can make a mean homemade pie crust, but when it comes to pumpkin pie, she thinks store-bought is best!
Get the recipe 👇
Pumpkin Pie in Graham Cracker Crust
Recipe courtesy of Damaris Phillips
Level: Easy
Total: 2 hr (includes cooling time)
Active: 15 min
Yield: two 9-inch pieces
Discover a delightful twist on a classic with my Pumpkin Pie in Graham Cracker Crust! This version elevates the traditional pie with a sweet, buttery graham cracker crust that perfectly complements the spiced pumpkin filling. The store-bought crust not only adds a delightful crunch and richer flavor, but also makes this pie incredibly easy to prepare. Enjoy a smoother, more flavorful pumpkin pie that’s sure to become a new holiday favorite!
Ingredients
2 prepared 9-inch graham cracker crusts
One 15-ounce can pumpkin puree
1 1/4 cups heavy cream
1 packed cup light or dark brown sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
3 large eggs
Directions
Preheat the oven to 350 degrees F.
Par-bake the graham cracker crusts for 10 minutes. Let cool.
Meanwhile, make the filling. In a large bowl, whisk together the pumpkin, cream, brown sugar, cornstarch, pumpkin pie spice, salt and eggs until smooth. Divide the filling evenly between the 2 crusts, filling them about three-quarters of the way.
Bake until the edges of the filling are just set and the center is slightly wobbly, 45 to 50 minutes. Let cool completely before serving.
Copyright 2024 Television Food Network, G.P. All rights reserved.
source
Guy Fieri returns to Mike’s City Diner in Boston, one of the city’s first stops on Diners, Drive-Ins and Dives, where they serve up Thanksgiving staples and comforting homestyle dishes.
Watch #TripleDNation on #HBOMax.
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri is heading back to some of his favorite diners, drive-ins and dives to see how they’ve been doing since his first visit and to get a taste of the new and classic recipes they’re dishing out. Whether they’ve opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Mike’s City Diner: https://www.mikescitydiner.com
Follow them: https://www.facebook.com/MikesCityDiner
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Guy Revisits a Boston Classic 🍗 Diners, Drive-Ins and Dives: Triple D Nation | Food Network
source
We’ve got flavorful recipes for every stage of your Thanksgiving feast: appetizers, the main meal, sides, dessert and more! What will you be cooking up this year?
#FoodNetwork #Thanksgiving #ThanksgivingDinner
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ X: https://X.com/FoodNetwork
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ WEBSITE: https://www.foodnetwork.com
Food Network Chefs’ Ultimate Thanksgiving Menu
source
@chefdaniellesepsy takes everything you love about a classic PB&J and turns it into the ultimate cinnamon bun 🥜🍓 Soft, plush buns are filled with peanut butter and jelly, then topped with a light and airy marshmallow cream cheese frosting for the perfect sticky, gooey finish.
Get the recipe:
▶ PB&J Cinnamon Buns with Marshmallow Cream Cheese Frosting: https://foodtv.com/3VjdEUz
00:00 – Intro
00:42 – Make the cinnamon bun dough
04:27 – Prep the PB&J filling
05:22 – Roll out the dough
06:18 – Spread the filling
07:12 – Roll out the cinnamon buns
08:48 – Let the buns rise
09:20 – Bake the buns
09:44 – Make the marshmallow cream cheese frosting
10:44 – Rotate, then remove buns from oven
11:20 – Slather buns in frosting
11:52 – Add toppings
12:35 – Serve
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #PeanutButter #Jelly #CinnamonBuns #TheHungryGnome
source
-
Politics3 years ago
Russia hawks to Putin apologists: GOP stonewalls Ukraine aid, Tucker Carlson’s trip to Moscow
-
News3 years ago
White House warns of Russia invasion in Ukraine before end of Olympics
-
Sports3 years ago
Top 10 Saves from Week 13 of the 2021-22 NHL Season
-
Politics3 years ago
George Conway: ‘Lying, intimidating, bullying. That’s Trump at his worst, and that’s Trump always’
-
News3 years ago
Rare audio of enslaved people connects history to the present
-
Business2 years ago
Stellantis CEO Says ‘No Taboos’ on Brands as Profit Falls
-
News2 years ago
Kamala Harris and Tim Walz are officially the Democratic nominees, speaking in their first rally
-
Fashion2 years ago
Wool & Wanderlust by Sean Suen, Paris Men Fall/Winter 2025-26 | FashionTV | FTV
-
Politics12 months ago
FBI Director Kash Patel throws temper tantrum after news reports of his private jet use
-
Politics12 months ago
How a potential Trump tariff could impact YOUR pasta